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If you’re craving a cozy treat that perfectly captures the essence of crisp autumn afternoons, this Fall Pumpkin Sugar Cookies Recipe is the answer to your seasonal sweet tooth. These cookies are soft, buttery, and infused with pumpkin’s natural sweetness, enriched by warm spices that make every bite a little celebration of fall’s best flavors. Whether you’re baking for a gathering or just to brighten your day, these cookies offer a tender texture and an inviting aroma that will have everyone asking for the recipe.
Ingredients You’ll Need
Gathering simple, yet carefully chosen ingredients is the key to making these pumpkin sugar cookies sing with flavor. Each ingredient plays a special role— whether it’s creating that moist, tender texture or layering in the warm, spicy notes that define this Fall Pumpkin Sugar Cookies Recipe.
- 1 cup unsalted butter, softened: Provides richness and a tender crumb to the cookies.
- 1/2 cup pumpkin purée: Adds moisture and pumpkin flavor that makes this recipe uniquely autumnal.
- 1 cup granulated sugar: Balances the earthiness of pumpkin with sweetness and slight crispness.
- 1/2 cup brown sugar: Introduces a deep caramel note and extra chewiness to the texture.
- 1 large egg: Binds the ingredients together while keeping the cookies soft.
- 1 tsp vanilla extract: Enhances all flavors, boosting the spice and sweetness.
- 2 1/2 cups all-purpose flour: The foundation for the cookie’s structure and chew.
- 1/2 tsp baking powder: Lightly lifts the dough, contributing to a soft bite.
- 1/2 tsp baking soda: Helps the cookies spread just enough while boosting tenderness.
- 1/2 tsp salt: Balances sweetness and brings out the pumpkin’s richness.
- 1 tsp cinnamon: The star spice bringing warm, comforting notes.
- 1/2 tsp ground nutmeg: Adds a subtle, nutty warmth that complements pumpkin beautifully.
- 1/4 tsp ground cloves: A touch of pungent spice that introduces complexity.
- 1/4 tsp ground ginger: Brings brightness and a hint of zest to the spice blend.
- Optional: cinnamon sugar for rolling: Adds a delightful sweet crunch and extra spice on the outside.
How to Make Fall Pumpkin Sugar Cookies Recipe
Step 1: Cream the Base
Begin by beating the softened butter together with both granulated and brown sugars until the mixture is light, fluffy, and creamy. This not only aerates the dough but sets the stage for a soft cookie. Next, fold in the pumpkin purée, egg, and vanilla extract until everything is smoothly combined, creating a luxuriously rich and flavorful wet mix.
Step 2: Mix the Dry Ingredients
While your wet ingredients rest, whisk together your flour, baking powder, baking soda, salt, and the fragrant spices— cinnamon, nutmeg, cloves, and ginger— in a separate bowl. This dry mix is what will give those pumpkin sugar cookies their unmistakable fall flavor, seamlessly blending warmth and spice.
Step 3: Combine and Chill
Gradually add the dry ingredients into your wet batter and mix just until the dough comes together. Overmixing can toughen your cookies, so a gentle hand is best here. To make shaping easier and enhance the flavors, chill the dough for at least one hour— this resting time lets the spices meld and the dough firm up.
Step 4: Shape the Cookies
Preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls, and for an extra special touch, roll each one in cinnamon sugar before placing them two inches apart on parchment-lined baking sheets. This step creates a subtly crisp, spiced exterior that contrasts so well with the soft centers.
Step 5: Bake to Perfection
Bake the cookies for about 10 to 12 minutes. You’re aiming for edges that are set with centers still soft and tender— that perfect balance that invites you to bite into a cloud of pumpkin-spiced delight. Once out of the oven, let them cool on the baking sheet for five minutes before moving to a wire rack to cool completely.
How to Serve Fall Pumpkin Sugar Cookies Recipe
Garnishes
Sprinkle an extra pinch of cinnamon sugar over the cookies just after baking to highlight their rustic charm. A light drizzle of maple glaze or a dusting of powdered sugar can also add an elegant and tasty finish that complements the cookie’s warm notes perfectly.
Side Dishes
These cookies are wonderfully versatile alongside a hot cup of chai, pumpkin spice latte, or even a comforting mug of hot chocolate. For a festive spread, pair them with creamy whipped cream or a scoop of vanilla ice cream to elevate the dessert experience.
Creative Ways to Present
Stack these Fall Pumpkin Sugar Cookies Recipe beauties on a rustic wooden tray, tied together with a cinnamon stick and a ribbon for a charming gift idea. You can also sandwich them with cream cheese frosting or pumpkin butter in between for an indulgent twist that’s sure to wow any crowd.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They stay chewy and soft for up to five days, perfect for snacking or sharing without fear of drying out.
Freezing
If you want to enjoy these pumpkin delights later, freeze the dough balls on a baking sheet, then transfer them to a sealed freezer bag. Thaw overnight in the fridge before baking for fresh-from-the-oven cookies anytime.
Reheating
Warming the cookies briefly in the microwave for 10-15 seconds or in a low oven for a few minutes revives their softness and enhances the pumpkin spice aroma, making them taste just like they came straight from the oven.
FAQs
Can I use canned pumpkin purée for this Fall Pumpkin Sugar Cookies Recipe?
Absolutely! Canned pumpkin purée works wonderfully and provides consistent moisture and flavor. Just make sure you’re using pure pumpkin purée and not pumpkin pie filling, which has added sugars and spices.
What can I use if I don’t have all the spices listed?
If you’re missing one or two spices, substituting with pumpkin pie spice is a handy shortcut since it combines cinnamon, nutmeg, ginger, and cloves. Otherwise, even just cinnamon alone still delivers a lovely fall flavor.
Can I make these cookies gluten-free?
You can swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup. Just be sure your blend contains xanthan gum or a similar binder to keep the texture soft and chewy.
Why is chilling the dough important for this recipe?
Chilling helps the dough firm up, making it easier to roll into neat balls and improving texture by preventing excessive spreading during baking. It also allows the spices to meld beautifully, deepening the flavor.
How do I make cinnamon sugar for rolling?
Simply mix together one part granulated sugar with one part ground cinnamon until evenly combined. This simple mix adds a delightful crunch and an extra burst of spice to the cookie exterior.
Final Thoughts
I can’t recommend this Fall Pumpkin Sugar Cookies Recipe enough when you want a baking project that’s cozy, straightforward, and utterly delicious. These cookies bring pumpkin and spice together in a soft, tender cookie that’s perfect for autumn afternoons or holiday gatherings. Trust me, once you try them, they’ll become a seasonal favorite you’ll want to bake over and over!
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Print
Fall Pumpkin Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Fall Pumpkin Sugar Cookies are soft, flavorful, and perfectly spiced with cinnamon, nutmeg, cloves, and ginger. Infused with pumpkin purée, they offer a moist texture and a seasonal twist on the classic sugar cookie. Ideal for autumn gatherings or anytime you crave a cozy treat, these cookies are rolled optionally in cinnamon sugar for an extra touch of sweetness and spice.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup pumpkin purée
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Optional
- Cinnamon sugar for rolling
Instructions
- Prepare the base: In a large bowl, beat the softened butter along with granulated sugar and brown sugar until the mixture is light and fluffy. Then add pumpkin purée, the large egg, and vanilla extract; continue mixing until the batter is smooth and well combined.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly blended.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, mixing just until everything is incorporated to avoid overmixing. Cover the dough and chill it in the refrigerator for at least 1 hour to help firm up the dough and enhance flavors.
- Shape the cookies: Preheat your oven to 350°F (175°C). Roll the chilled dough into 1-inch balls. If desired, roll each ball in cinnamon sugar for extra flavor. Place the balls on a parchment paper-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges appear set but the centers remain soft. Remove the baking sheet from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best texture, chill the dough for at least an hour or overnight.
- Cinnamon sugar coating is optional but adds a nice spiced crunch.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze dough balls and bake from frozen, adding 1-2 minutes extra baking time.
